36 hours ago I put a piece of a loin in a ziploc full of some sweet brine.
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/4t. Chipotle
1/2t. Ginger
1/3C Salt
1/2C Brown sugar
Tiger sauce
1/4t. Thyme
1C Apple cider
1/4C Maple syrup
½ T Maple extract
Removed it, patted it dry, set under the fan. Noticed it was sort of limp so I went ahead and tied it up. while the Pellicle was forming. Note the fat cap is still on, that is because I like it! Then I rubbed it with Kosher Salt, Ancho chili powder and light brown sugar. Then I remembered to take a picture. LOL
Lets talk MES40 upgrades while throwing the meat in there.
This is now, can you find Waldo?
Lets talk chip trays, I would like to thank Masterbuilt for there great help.
This before:
Look at the size of the chip tray! Look at the size of the chip tray in my MES30!
MES sent me a retrofit. Check it out.
Nice huh? Well check out the difference.
OK, Last retro picture, you think that size doesn't count? Well in a chip tray....LOL
Notice below the complete burn on the chips.
Ok, so I lied.... also check out my heat sink! Now that baby does make a major difference in recouping heat loss and temp. stabilization.
I am not promoting JC's was trying to show the perfect TBS arising. Sweet!
BTW it really doesn't use that many wood chips because........... I regulate the vent!
OK back to the loin...... I'll let you know exactly how it all works out.
Be back as supper develops! Have a great afternoon and remember......... I am smelling smoke!!
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/4t. Chipotle
1/2t. Ginger
1/3C Salt
1/2C Brown sugar
Tiger sauce
1/4t. Thyme
1C Apple cider
1/4C Maple syrup
½ T Maple extract
Removed it, patted it dry, set under the fan. Noticed it was sort of limp so I went ahead and tied it up. while the Pellicle was forming. Note the fat cap is still on, that is because I like it! Then I rubbed it with Kosher Salt, Ancho chili powder and light brown sugar. Then I remembered to take a picture. LOL
Lets talk MES40 upgrades while throwing the meat in there.
This is now, can you find Waldo?
Lets talk chip trays, I would like to thank Masterbuilt for there great help.
This before:
Look at the size of the chip tray! Look at the size of the chip tray in my MES30!
MES sent me a retrofit. Check it out.
Nice huh? Well check out the difference.
OK, Last retro picture, you think that size doesn't count? Well in a chip tray....LOL
Notice below the complete burn on the chips.
Ok, so I lied.... also check out my heat sink! Now that baby does make a major difference in recouping heat loss and temp. stabilization.
I am not promoting JC's was trying to show the perfect TBS arising. Sweet!
BTW it really doesn't use that many wood chips because........... I regulate the vent!
OK back to the loin...... I'll let you know exactly how it all works out.
Be back as supper develops! Have a great afternoon and remember......... I am smelling smoke!!